Heat oil in large pot, add onions and carrots and cook until the carrots a just soft.
Add the ground corriander to the pot and stir it in well.
Add the stock and bring it all to a boil and simmer it for 10-12 minutes.
Puree the soup.
Chop the fresh corriander and add it to the soup, check for seasoning and serve.

The only thing I change is that I toast whole corriandar seeds and some cumin seeds and then grind to a powder before adding them to the onions and carrots. I think it's a more pronounced spiced flavour.

Shirley, you jest. "Homemade" has become something of a generic, non-copyrightable and not helpfully informative term. It should really be "homemade style" because you know it's being mixed in giant vats and sent running in tins down conveyor belts into a pressure cooker. My mom didn't do that at home.